The great thing about biscotti is that you can find a good reason to enjoy it any time of day — for breakfast with a cup of coffee, as a snack, dessert, or a late night snack. These paleo biscotti are super crunchy and delicious and completely grain-free and gluten-free! The first variety is a winning combination of chocolate, coconut, and walnut while the second variety is a mind-blowingly good combination of salty, crunchy peanuts, and melty chocolate morsels. It takes just five minutes to prepare the batter and these cookies will disappear even faster.
PALEO BISCOTTI [VEGAN, GLUTEN-FREE]
INGREDIENTS
FOR THE CHOCOLATE-COCONUT WALNUT BISCOTTI:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup unsalted walnuts, chopped
- 1/2 cup sweetened coconut flakes
FOR THE DARK CHOCOLATE AND PEANUT BISCOTTI:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup chopped walnuts
- 1/2 cup sweetened coconut flakes
- 1/2 cup unsalted peanuts
- 1/2 cup mini vegan chocolate chips
PREPARATION
- Preheat oven 350°F. Line a large tray with parchment paper.
- In a large bowl, mix together all the dry ingredients for the biscotti batter. Do one portion at a time.
- For the chocolate coconut walnut biscotti, add in the maple syrup, walnuts, and coconut flakes.
- For the dark chocolate and peanut biscotti, Add in maple syrup, chocolate chips, and peanuts.
- Using your hands, gently mix and knead until just combined.
- Split each of the dough into two equal portions. Shape each one into one long, thin log.
- Bake in the oven for 10-12 minutes, or 15 minutes if you’re making 1 large log.
- Remove from the oven and allow to cool for 1 hour.
- Slice each log into 6-8 slices. Lay down each slice in a single layer and bake for 10 minutes or 15 minutes if you’re doing 1 large log.
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